SoylentNews is people
SoylentNews
from the cloudy-with-a-probability-of-meatballs dept.
Steve Abrams, the director of IBM's Watson Life research program, told Quartz that Watson scanned publicly available data sources to build up a vast library of information on recipes, the chemical compounds in food, and common pairings. (For any budding gastronomers out there, Abrams said Wikia was a surprisingly useful source.) Knowledge that might've taken a lifetime for a Michelin-starred chef to attain can now be accessed instantly from your tablet.
The Watson team has actually published a cookbook of its AI-inspired dishes in partnership with the Institute of Culinary Education (ICE), which launches April 14. While Quartz has not been able to test out Watson's esoteric parings yet, here are some that stood out:
- Belgian bacon pudding, a desert containing dried porcini mushrooms
- Vietnamese apple kebab, with the vaunted mushroom-and-strawberry pairing
- Portuguese lobster roll, with appetizing "saffron fluid gel"
- Hoof-n-Honey ale, with veal stock
- Thai-Jewish chicken, with potato latkes and rice balls
- The shrimp cocktail, which is a beverage with actual shrimp in it
- Kenyan Brussels spouts, with cardamom
It sounds like another sort of molecular gastronomy. Have any Soylentils eaten recipes like that? Does it work?
(Score: 2) by mhajicek on Tuesday April 14 2015, @02:27AM
What you advocate is good, but try this. Put a layer of sugar in a pan on high heat until it melts and begins to caramelize. Use a little more sugar than you think you should. Then slap the steak in and rub it around. Wait about 30 seconds, then flip it and rub it around. Sprinkle on some garlic salt and white pepper, wait 30 seconds, flip and rub again. Add onion slices and mushroom slices. Move the steak to on top of the other stuff when it's getting done enough. When the onions are done call it good. Goes well with asparagus fried in butter.
The spacelike surfaces of time foliations can have a cusp at the surface of discontinuity. - P. Hajicek